June 11, 2021

With grilling season upon us, heightened pleasure can be gleaned from a grassfed steak.

This is a ribeye from one of our three-year-old beeves. Mark Schatzker recounts in his book, Steak, the best way to cook one is in a cast-iron frying pan. Other methods work equally as well, but this is tried and true. For these two, we followed his advice and added some beef tallow to a large cast-iron skillet positioned between two burners and turned them both on. These 1 1/4 inch steaks were on high heat for about two minutes per side. It is important not to overcook grassfed steaks. They don't have a lot of fat in them, so will turn tough if overcooked. Cook them as rare as you can stand it. I typically cook mine for 2 minutes on one side and 1 minute on the other. These turned out beautifully, and spoke to us as if they came from rich soil. 

If these look good, place orders for your own here.

Another great grilling item is Shortrib Burgers, one of our favorites. 

Or sliders, of course, MoroccanVietnamese, or American.

Bob will be at Montgomery on Saturday morning, and I will be at Madtree on Sunday, from 10 -1.

May your steaks speak to you!

Drausin & Susan

Drausin Wulsin

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